Description
A healthy lemony and garlicky baked cod with potatoes, peppers and onions, all drizzled with a spicy herb oil.
Ingredients
Scale
- 4 six ounce cod filets
- 1 pound fingerling potatoes, halved
- 1 red bell pepper and 1 green bell pepper, cut into thin slices
- 1 yellow onion, cut into thin slices
- 3 tablespoons + ¼ cup extra virgin olive oil, divided
- 4 cloves of garlic, minced and divided
- 2 teaspoons lemon zest
- 1 lemon, cut into chunks
- 1 teaspoon paprika
- Pinch of crushed red pepper flakes
- ¼ cup fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- In a large casserole dish, toss the potatoes with 2 tablespoons olive oil. Season liberally with salt and pepper. Place in oven and bake for 10 minutes.
- Remove potatoes from the oven and add peppers, onions and 2 cloves of minced garlic to the dish, tossing well to combine. Place back into the oven for another 10 minutes.
- Season cod filets with salt and pepper and sprinkle with the lemon zest.
- Remove dish from the oven and give the veggies a stir. Nestle cod in the middle of the vegetables and scatter lemon chunks around the vegetables. Drizzle cod with another tablespoon of olive oil. Place dish back into the oven for about 15 more minutes, until the fish is cooked through and flaky.
- Meanwhile, heat the remaining ¼ cup of oil in a skillet over medium heat. Add the remaining garlic, paprika, and chili flakes to the oil. Cook, stirring frequently, until garlic is fragrant, about 1-2 minutes. Remove from heat and stir in the parsley.
- Serve cod and vegetables with herb oil mixture drizzled on top and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes